Recipe by Annz Recipez
I love peanut butter, oatmeal, and bananas--put the three together with my favorite trail mix and it's the perfect cookie! These are hearty enough to have for breakfast, which is how I like to eat them, along with a cup of hot chai tea. YUM! I adapted this recipe from the one in "Cookies! A Cookie Lover's Collection" cookbook--their recipe was a little too crumbly.
Top Review by TrevorMom
I make these cookies to carry along on long hikes. They are just perfect, the right amount of fiber to keep you full, protein to give you sustained energy you need and a pop of sugar for an immediate boost. Best of all they taste wonderful! My husband loves them, he really likes the banana in the cookie.! They are quick & easy to make especially for non-bakers like myself. What is there not to love!
- 73.94 ml butter or 73.94 ml margarine
- 118.29 ml packed brown sugar
- 118.29 ml chunky peanut butter
- 1 banana, mashed
- 1 egg white
- 7.39 ml vanilla
- 118.29 ml whole wheat flour
- 118.29 ml white flour
- 29.58 ml flax seed meal (optional(adds fiber and omega 3s)
- 7.39 ml baking powder
- 2.46 ml salt
- 414.03 ml uncooked old-fashioned oatmeal
- 236.59 ml trail mix
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Cream butter and brown sugar until smooth.
- Add peanut butter and blend well.
- Mix in egg white, banana and vanilla.
- Add flours, flax seed meal, baking powder and salt and stir until well mixed.
- Add oatmeal and stir until soft dough forms.
- If the trail mix has large chunks (like dried pineapple), cut into smaller chunks, then measure to make 1 cup.
- Stir trail mix into the batter.
- You can either drop the dough by heaping teaspoonsful onto the cookie sheet (sprayed with cooking spray) or shape the batter a litte into flattened balls of dough. I like to shape them a bit.
- Place the cookies about 2 inches apart on the cookie sheet.
- Bake for 8 - 12 minutes or until set.